Typically, Ryokan stays are inclusive of a kaiseki dinner and a Japanese breakfast. One of the reasons we picked this hotel was because the food was supposed to be pretty great.
Skipping over pictures of plum wine and sesame tofu, here we have the zensai, mix cold appetizer box. I was surprised to find the western ingredients of prosciutto, foie gras, and avocado present.
Suimono course. More water shield.
Sashimi course. For some reason I got more uni than my wife. From the color, I believe this is Bafun uni. It is immaculate, as is the madai (sea bream) and aji (horse mackerel). These are in the top 5% of ones I have had.
We were instructed to clap the sprig of shiso flower in our hands and pull the buds in to our soy sauce dish. Made me feel like a bartender, which was pretty cool.
Mini hotpot dish. More yuba, eggplant, and shrimp. Yuba was good but did not reach heights at Shoraian. Its almost impossible to make fresh yuba for all the hotel guests so its understandable.
Wagyu, mushroom, daikon grilled in butter by our host. I wish she let me do it but relented. Not A5 grade but still pretty good.
Chawanmushi with lilybulb and truffles.
Gelee/terrine of chicken and vegetables.
Grilled miso cod, grilled king crab, duck, rice, pickles, fruit
Finally some barley tea to finish.
I added a 180ml bottle of Daiginjo sake for $14.
The level of cooking was about 85 percent of what I experienced at Maeda but some of the ingredients were just as good if not better. For example, the quality of Uni was superior to the one I had at Maeda.
Last edited by amoeba; 06-16-2018 at 01:28 AM.